Andrej Prokes creates a Lamb Rack, braised shoulder cassoulet, goats curd and Black garlic recipe

lamb shoulder

🥗Healthier: pork shoulder

💰Cheaper: beef chuck

Pork shoulder offers similar richness, while beef chuck is more economical.

white beans

🥗Healthier: cannellini beans

💰Cheaper: navy beans

Navy beans are often less expensive and have a similar texture.

Preheat the oven to 180°C (356°F).

Start by braising the lamb shoulder, which takes about 2 to 2.5 hours in the oven.

Once the lamb shoulder is cooked, pour off the fat and reserve half of it.

Pour the reserved fat over the lamb shoulder and cover with lamb stock.

Place the lamb chop into the pot and let it braise in the oven for another hour and a half.

While the lamb is braising, prepare the garnishes.

Cook the rack of lamb as well.

Once the lamb has been braised and shredded into small pieces, add the excess lamb sauce from the stock and gently heat it through.

Prepare the haricot beans and broad beans for the cassoulet, adding blanched shallots and roughly chopped sun-dried tomatoes.

Let the lamb rack rest for five minutes after cooking.

Finish the dish with the braised lamb shoulder cassoulet, garnished with rack of lamb, goat curd, and black garlic mayonnaise.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens